Locro Criollo

Ingredients

• 250 g Pork Shoulder
• 300 g Beef Short Ribs
• 120 g Bacon
• 400 g White Hominy
• 300 g Butternut Squash
• 1 pcs Onion
• 4 pcs Garlic
• 2 pcs Bay Leaves
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 1 tbsp Tomato Paste
• 800 ml Chicken Stock
• 2 tbsp Olive Oil
• 8 tbsp Parsley
• 1 tbsp Red Wine Vinegar
• 0.25 tsp Red Pepper Flakes
• 1.5 tbsp Kosher Salt
• 1 tsp Black Pepper

Method

1. Dice {onion}, mince {garlic}, peel and dice {butternut_squash}, and cut {pork_shoulder} and {beef_short_ribs} into large bite-size pieces. Pat {pork_shoulder} and {beef_short_ribs} dry so they brown instead of steam, then season with {kosher_salt} and {black_pepper}.
2. Heat {olive_oil} in a heavy Dutch oven over medium heat, add {bacon}, and cook slowly until the fat renders and the bacon is deep golden and crisp. Transfer the bacon out, leaving the fat in the pot.
3. Raise to medium-high heat and sear {pork_shoulder} and {beef_short_ribs} in the bacon fat in batches without crowding. Brown each side well for deep flavor, adding a little more {kosher_salt} as the meat hits the pot, then remove.
4. Lower to medium heat, add {onion} to the pot with a pinch of {kosher_salt}, and sweat until softened and lightly golden. Stir in {garlic}, {ground_cumin}, {dried_oregano}, and {tomato_paste}, then cook until fragrant and the paste darkens slightly. Deglaze with a splash of {chicken_stock}, scraping up the fond so the broth tastes fully developed.
5. Return {pork_shoulder}, {beef_short_ribs}, and {bacon} to the pot. Add {white_hominy}, {butternut_squash}, {bay_leaves}, the remaining {chicken_stock}, and more {kosher_salt}. Bring to a gentle simmer over low heat, then cook uncovered until the meats are tender, the {butternut_squash} breaks down, and the broth turns thick and creamy. Taste and adjust with {black_pepper}.
6. Stir together {parsley}, {red_wine_vinegar}, {olive_oil}, and {red_pepper_flakes} for a sharp herbal finish that cuts the richness.
7. Ladle the hot locro into bowls, spoon over the parsley finish, and serve at once while the broth is silky and the meats are still succulent.